Pizza3: A general simulation framework to simulate food-mechanical and food-deconstruction problems.

Current mesh-based simulation approaches face significant challenges in continuously modeling the mechanical behaviors of foods through processing, storage, deconstruction, and digestion. This is primarily due to the limitations of continuum mechanics in dealing with systems characterized by free boundaries, substantial deformations, mechanical failures, and non-homogenized mechanical properties. The dynamic nature of food microstructure and the transformation of the food bolus, in relation to its composition, present formidable obstacles in computer-aided food design.

Dataset of air velocity and temperature fields inside an insulated box equipped with phase change material under several operating conditions.

This article contains a description of protocol to measure air velocity field (by Particle Image Velocimetry - PIV) and temperature field (by T-type thermocouples) in an insulated box equipped with Phase Change Material (PCM) of melting point 0 °C. The influence of various conditions was studied: i) PCM position (at sidewall and at top), ii) aspect ratio of the box (height/width ∼ 1 and 1.7), iii) ambient temperature (10 °C, 20 °C and 30 °C), iv) test product initial temperature (4 °C and 10 °C) and vi) spacing beneath the load (0 mm and 20 mm).

Dataset of experimental study investigation of airflow and heat transfer in an insulated box equipped with a phase change material.

This article contains a detailed description of the experimental protocol of air velocity (by particle image velocimetry - PIV) and temperature measurement (by T-type thermocouples) in an insulated box equipped with a Phase Change Material (PCM). The study was conducted in an empty box and a loaded box with extruded polystyrene slabs (XPS) and methylcellulose slabs (test product). The measurement was conducted at the middle plane and lateral plane.

Water transport during bread baking: Impact of the baking temperature and the baking time.

The impact of the baking temperature on the moisture profile (in terms of water content), during bread baking was analyzed using a convection oven (three oven temperatures and different baking times). During baking, local water content and temperature were measured at different regions of the crust and crumb. There was found an increase in water content at the core.

Effect of Freeze Dryer Design on Heat Transfer Variability Investigated Using a 3D Mathematical Model.

During the freeze-drying process, vials located at the border of the shelf usually present higher heat flow rates that result in higher product temperatures than vials in the center. This phenomenon, referred to as edge vial effect, can lead to product quality variability within the same batch of vials and between batches at different scales. Our objective was to investigate the effect of various freeze dryer design features on heat transfer variability.

Identification of the significant factors in food safety using global sensitivity analysis and the accept-and-reject algorithm: application to the cold chain of ham.

Deterministic models describing heat transfer and microbial growth in the cold chain are widely studied. However, it is difficult to apply them in practice because of several variable parameters in the logistic supply chain (e.g.